- 230g Biscuits
- 100g Butter (Melted)
- 40g Sugar
- 500g Cream cheese
- 240ml Heavy cream
- 300g Mango puree
- 2 tbsp Lemon juice
- 1 tsp Vanilla extract
- 10g Gelatin powder
- Preparation: 25 min
- Cooking time: 3h
- Total: 3h25
- Yield: 9inch Cake
Using a mixer or small bag, crush the biscuits into fine crumbs.
Add in the melted butter and one table spoon of sugar then mix for few minutes.
Put the mixture in a 23cm (9inch) springform pan and press it to have an even layer at the bottom of the pan. Chill in the freezer and prepare the filling.
In a large bowl, beat the cream cheese using a mixer until it is soft and smooth. Then, beat in the heavy cream, the vanilla extract and the lemon juice until it is smooth.
Pour the filling in the springform pan and refrigerate while preparing the topping.
In a small bowl, mix the gelatin powder with 50ml cold water and set aside for at least 10 minutes.
Cut the mango into small cubes and process in a mixer until it is smooth.
Mix the puree with 100ml water and the sugar and heat at medium temperature until the sugar dissolves.
Remove from heat and add in the gelatin mixture and stir until it is melted and incorporated.
Let it cool at room temperature.
Pour the topping mixture on the filling and refrigerate overnight or at least 3 hours. Its Ready!!